Break the eggs to a mixing bowl and whisk them well with a fork.

Add chopped onions, chilies, tomatoes & coriander leaves. Sprinkle, turmeric, salt and chili flakes over the dry ingredients. Whisk well until frothy.

Heat a pan with oil or butter on a medium heat and spread it well.

Dip a bread slice in the egg mixture to coat on both the sides. Place it over the hot pan. You can cook 2 to 3 slices at one time depending on the size of your bread and pan. (check video)

Pour 2 tablespoons of egg mixture on top of each bread slice and let cook until the base is firm.

Turn the bread slices to the other side and cook, pressing down with a spatula. If you are left with a little more egg mixture & don't want to use more bread, you may pour 2 tablespoons of the mixture on each (already cooked toast) and cook further.

Serve Egg Toast hot or warm.

Preheat the oven to 380 F or 160 C for at least 15 mins. Spread butter on one side of your bread and place them over a baking tray with the buttered side up.

Gently pour a few tablespoons of the egg mixture over the bread slices.

Place the tray in the middle rack and bake for 14 mins or until the eggs are thoroughly cooked through.